A farm family in Maine has hit upon a healthful and tasty solution to the food waste, especially vegetable waste, problem. Each day they take vegetables from their farm that were not sold at the local farmers market and ferment them using brine, or just salt, in jars stored for later consumption. Fermented vegetables are filled with nutrients, digestive enzymes and "good bacteria" known as probiotics, as are other fermented foods like kombucha, kefir, yogurt, and beet kvass (fermented beet juice). Says Mary Margaret Ripley: “It's inexpensive, it's a way to use extra vegetables before they go bad, and it results in healthy, flavorful food.”